In article >,
"Cheryl" > wrote:

> I know there have been posts about these "ribs" lately but I can't find the
> answer to the question I'm about to ask. I have braised these since about
> 11am and they're ready for the grill. Should I grill them on a low temp, or
> start high to get some crunch then low to finish or the other way around, or
> what other option? Is the braising liquid good to keep for something? It's
> just broth, some white wine, splash cider vinegar, a few other seasonings
> including rosemary and garlic.
>
> I want to finish off the ribs with some bbq sauce but reading here lately
> says I should go light on it or even use it on the side. Going to try the
> "light on it" way and use it near the end of grilling.
>

I've done what you are doing. :-) I braise ribs first, then smoke them
to get the proper flavor. I've used a middle ground and smoked at about
300.

Just cook them until they look "done".
--
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